Mushroom and Walnut Cos Cups with Chipotle Sauce



  • 1 onion – peeled and diced
  • 4 cloves of garlic - peeled and crushed
  • 1 sprig of fresh thyme
  • 1 Tablespoon coconut oil
  • 2 Tablespoons tamari or soy sauce
  • 1 teaspoon each salt and cracked black pepper
  • 170g oyster mushrooms (Coastal Kaps)
  • ½ cup of walnut pieces
  • 1 head coz lettuce (Janefield Hydroponics)
  • 1 jar Chipotle Sauce (Straight Up Vegan)


  1. Cook onion, garlic, fresh thyme leaves, salt and pepper in the coconut oil in a fry pan on a low heat until transparent.
  2. Dice mushrooms into small cubes and add to the pan. Increase the pan to medium heat.
  3. Add in the soy sauce and walnut pieces and cook until the mushrooms are tender and the soy sauce has been absorbed.
  4. Break the cos leaves off the head and fill with the mushroom filling.
  5. Drizzle with the chipotle sauce.
  6. Enjoy!
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